Apple, Almond and Apricot Tart.
for the pastry
100 g plain flour
100 g ground almonds
25 g icing sugar
100 g of cold butter, cubed
1 egg, beaten or 2 egg yolks if you want a richer pastry.
for the creme patissiere
You can make this a couple of days before and leave it in the fridge until you want to use it.
4 egg yolks
100 g / 4 oz caster sugar
25 g/ 1 oz plain flour, sifted
12 fl. oz/ 350 ml whole milk
1 vanilla pod or a splash of vanilla extract
Whisk the egg yolk and sugar together in a bowl until pale and thick. Add the flour and mix in. Score the vanilla pod (if using) down the centre and place it in a saucepan with the milk over a gentle heat. Bring the milk slowly up to the boil, fish out the vanilla pod and pour the milk over the egg, sugar and flour mixture, whisking all the time. Tip the mixture back into the saucepan and place it on a low heat, stirring all the time, until it comes up to a gentle boil. Leave it to boil, still stirring, for a couple of minutes, or until the mixture has thickened. Take the pan off the heat and stir in the vanilla extract (if using). Pour the creme patissiere into a cold bowl or jug and cover the top with clingfilm to prevent a skin from forming and leave to cool. If your mixture has gone lumpy, push it through a sieve before decanting into your clean bowl or jug.
Toast a couple of handfuls of flaked almonds in a dry frying pan over a high heat. Once golden, tip the almonds into a cold dish and leave to cool. Spread the base of your tart case with your cooled, apple puree. Spoon the creme patissiere over the top and smooth over with a palete knife. Spoon the apricots out of their syrup with a slotted spoon and place, flesh-side down, on top of your pastry cream. Brush over a little boiled, sifted apricot jam if you wish. Scatter the top with the toasted, flaked almonds and place the tart in the fridge to set.
When you're ready to serve, place an upturned bowl or mug on the worktop and rest the tart on top. Slide the sides of the tin down and slide the tart off its base on to a serving plate.